12
Rotisserie Cooking
(cont.)
7
BAKE:
Rotate Timer past 40 minutes;
then set Timer to desired time
or rotate Timer to
(S
tay
O
n
)
.
NOTE:
Only upper heating elements
are on in
(
R
OtiSSerie
)
mode.
8
To remove cooked meat from
oven, place the rotisserie lift with
the hooks under the rotisserie rod.
Lift and slide the rotisserie rod
to the left and remove from the
oven.
CAUTION!
Burn Hazard:
Avoid contact with interior of
oven.
9
10
Using oven mitts, unscrew
the rotisserie forks from the
rotisserie rod.
Place meat on a clean surface to
cool slightly.
APPROX. BAKE TIMES
1 hr. 30 min.
2 hours
1–1 hr. 15 min.
1 hr. 30 min.
1 hr. 45 min.
2 hours
F
165° med
185° well
140° rare
160° med
170° well
165° thigh
C
73°
85°
60°
71°
77°
73°
FOOD
3–3.5-lb. (1350–1575-g)
Pork Roast
3–3.5-lb. (1350–1575-g)
Beef Roast
5-lb. (2250-g) Chicken
INTERNAL
TEMPERATURES
11
Slide meat onto a serving tray or cutting surface.
Remove rotisserie rod and ties before carving.
